Prep 15 mins
Cook 2 hrs
A fresh side dish in the summer, or make the Pistou and freeze it to use as a bright rememberance of your basil-filled July garden!
- 3 garlic cloves
- 3 cups fresh basil leaves
- 4 tablespoons extra virgin olive oil
- 1 tablespoon olive oil
- 8 garlic cloves (sliced)
- 1 lb dry white bean
- 1 teaspoon salt
- 6 cups vegetable broth (or chicken stock)
- Rinse the beans and soak in boiling water for one hour. Drain.
- Grind the first two ingredients in a mortar and pestle (or food processor) with a dash of salt. Slowly add the extra virgin olive oil.
- This is the "pistou" and can be poured in ice cube trays, frozen (pop out and put in a ziploc freezer bag to store in freezer) or use it the same day as you make it (It will fade in color if not frozen).
- In a pot that holds 3 quarts, at least, saute the garlic in the olive oil for a minute or two.
- Add the beans, salt and the stock.
- Cover. Bring to a boil, then simmer for 30 minutes.
- Uncover and check seasoning (I like to add fresh ground black pepper) and simmer for 15-25 minutes more (or until beans are just tender). Watch the liquid, adding more so that the beans are not ever dry.
- When beans are tender, but hold their shape, stir in the pistou.